Cherry stem infusions: antioxidant potential and phenolic profile by UHPLC-ESI-QTOF-MS-Reference-Cited by-同舟云学术

Cherry stem infusions: antioxidant potential and phenolic profile by UHPLC-ESI-QTOF-MS

Published:2020 Issue:4 Volume:11 Page:3471-3482
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Peixoto Juliana¹²³⁴⁵,Álvarez-Rivera Gerardo⁶⁷⁸⁹¹⁰,Alves Rita C.¹²³⁴⁵^ORCID,Costa Anabela S. G.¹²³⁴⁵,Andrade Nelson¹²³⁴⁵,Moreira Andreia¹²³⁴⁵,Cifuentes Alejandro⁶⁷⁸⁹¹⁰,Martel Fátima¹¹¹²⁴⁵¹³^ORCID,Oliveira M. Beatriz P. P.¹²³⁴⁵^ORCID,Ibáñez Elena⁶⁷⁸⁹¹⁰

Affiliation:

1. REQUIMTE/LAQV

2. Department of Chemical Sciences

3. Faculty of Pharmacy

4. University of Porto

5. Porto

6. Laboratory of Foodomics

7. Institute of Food Science Research

8. CIAL

9. CSIC

10. Madrid

11. Department of Biomedicine – Unit of Biochemistry

12. Faculty of Medicine of Porto

13. Portugal

Abstract

This study highlights not only the antioxidant potential of cherry stem infusion but also the need to globally harmonize the control and regulation of herbal products.

Funder

Ministério da Ciência, Tecnologia e Ensino Superior

Fundação para a Ciência e a Tecnologia

Ministerio de Economía y Competitividad

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/C9FO02693B

Reference29 articles.

1. Teas, dietary supplements and fruit juices: A comparative study regarding antioxidant activity and bioactive compounds